Introduction: Oatmeal Yoghurt Substitution Muffins

By www.approachingfood.com
About: I’m a self-trained cook, cooking (and blogging about it!) for myself and my husband in our condo. Cue the cozy domesticity!

I call myself the Queen of Substitutions. Why?

Well, this recipe is a perfect example! I started with this recipe. But I had leftover instant packets of oatmeal from my last camping trip and wanted to use them up. So I replaced the oatmeal with the random flavoured oatmeal I had lying around (mixed berry, I believe), and then reduced the amount of sweetener (honey) and salt that the recipe called for to compensate.

The recipe listed about half the flour as whole wheat but I didn’t have any, so I used white flour and then replaced a quarter cup with ground flax seed. I had some Greek yoghurt in the house in a flavour that I don’t like, so I tossed that in. I dumped it into one big bowl and mixed it up instead of doing the dry and the wet ingredients separately because meh. I realized that my loaf pan was dirty and didn’t feel like scrubbing it before baking the bread, so I used a muffin tin.

And they turned out great! Want to make some too? Read on!

Step 1: Dump and Mix.

Oatmeal Yoghurt Substitution Muffins

  • just over 1 c. oats (or leftover packets of instant oatmeal, whatever flavour)
  • 2 c. flour
  • ¼ c. ground flax
  • 2 1/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • ½ tsp. salt
  • 1 c. probiotic Greek yoghurt, 0% fat, whatever flavour
  • 1 egg
  • 1/4 c. oil
  • one large squirt honey
  • 1 c. lactose-free 1% milk

Dump ingredients (less 1 tbsp. of oats) in a bowl and mix.

Yes, it's that easy.

Step 2: Bake.

Pour into muffin pan with liners. Sprinkle remaining tbsp. oats on top. Bake in 350 oven for about 20 minutes or until just starting to get golden on top.

Step 3: Eat and Preen!

Cool. Eat while patting yourself on your back for being both thrifty and healthy. I served them with a homemade Strawberry Peach Jam, and they were delish!

They’re not super-sweet, but because the yoghurt I used was flavoured (Key Lime, although I used more of the yoghurt top and less of the flavour bottom) and the oatmeal was a berry flavour, the muffins ended up being just right, with a hint of fruitiness. I’ve made this loaf before with various substitutions and it works out, so I knew what I could play with. And I think that that’s the key to substitutions – replace like with like, know your boundaries, and you’re good to go!

If you make this recipe and substitute something else, let me know! I'm always looking for more substitutions!